Directions
- Using a sharp potato peeler, shave 1 bunch each of green and purple asparagus into a bowl. Add a bunch of finely sliced radishes, a big handful torn chervil (or coriander), the zest and juice of an orange and toss well.
- Serve the salad drizzled with truffle oil (or good olive oil), garnish with grated boiled egg and season with salt and freshly ground black pepper.
